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Fig And Apricot Mini-Bundt Cakes

cakes & frostings

nonstick cooking spray
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup chopped crystallized ginger
--1 1/2 ounces
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 ounces dried figs
--stemmed and chopped
2/3 cup dried apricots
--sliced in thin strips
1/3 cup brown sugar
2 tablespoons butter; melted

1. Preheat oven to 350F. Coat a minibundt pan (6 individual cups) with nonstick cooking spray. In large bowl, beat together sugar, buttermilk, oil, applesauce, ginger and egg.

2. In another large bowl, sift together flour, baking powder, baking soda and salt; add to sugar mixture; beat well. Stir in chopped figs.

3. In small bowl, combine apricots, brown sugar and butter; spoon mixture evenly on bottom of mini-bundt cups. Pour batter over apricots, filling each cup to 1/4 inch below rim.

4. Bake 20 minutes, or until golden brown and toothpick inserted comes out clean. Cool in pan 2 minutes; turn out onto wire rack to cool completely.

Per serving (1 cake): About 482 calories, 6g protein, 80g carbohydrate, 14g fat, 27% calories from fat, 48mg cholesterol, 472mg sodium, 5g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 6 servings

Preparation Time: 0:40

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